Recipe: Sherried Mushrooms (baked in sour cream sauce)

SHERRIED MUSHROOMS

"A wonderful addition to any harvest or holiday table."

3/4 cup butter, divided use
1/2 cup chopped green onion
1 1/2 pounds mushrooms, sliced 1/2-inch thick
1/4 cup dry sherry
2 tablespoons flour
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1/4 cup bread crumbs
finely chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F. Generously grease a shallow 2 quart casserole dish with butter.

Melt 1/2 cup butter in a skillet and saute onions until limp. Add mushrooms and saute until tender.

Add sherry to pan. Sprinkle flour over all and mix well. Continue to cook until mixture is bubbly.

Turn heat to very low and add sour cream, salt, pepper, and parsley. Turn into prepared casserole dish.

Melt remaining 1/4 cup butter. Pour over bread crumbs and toss until well combined. Sprinkle buttered crumbs over mushroom mixture.

Bake uncovered at 350 degrees F for 30 minutes.

Garnish with a sprinkling of finely chopped parsley.

Makes 6 servings
Source: A Matter of Taste by The Junior League of Morristown, New Jersey